Monday, March 29, 2010

Chicken Cordon Bleu Casserole

If you love chicken cordon bleu and you don't have that patience to try making it you should try this casserole out. It was so yummy and easy. It would be a good meal to take to a pot luck, for sunday dinner, or to take a meal to a neighbor or friend who has had a baby. I found this recipe over at My Kitchen Cafe. I changed a few little things but I reccomend you trying this one out. You can also make it the day before or the morning of and keep in the fridge until ready to cook.

Chicken Cordon Bleu Casserole adpated from My kitchen Cafe
4 slices bread
2 T. butter,melted
3 pounds russet potatoes ( 4-5 medium potatoes)sliced thinly(i used 4 large baking potatoes)
4 T butter
1 onion, chopped
1 -2 T minced garlic
1 1/2 tsp dried thyme
1-2 tsp salt
1 tsp pepper
2 T. parsley
6 T. flour
1 can chicken broth
1 cup cream or milk
2 T. spicy brown mustard
2 -3 cups swiss cheese( I used 1/2 pepper jack and 1/2 sharp cheddar cheese)
2-3 large chicken breast sliced really thin(this is easy to do when chicken is partially frozen still)
9 oz Deli ham, chopped

Process the bread and 2 T. butter in food processor until coarsley ground. Set Aside Preheat oven to 400 degrees. Place the peeled,sliced potatoes in 6 cup water with 1 tsp salt and bring to a boil. Lower the heat and simmer until partially cooked, because the potatoes will continue to cook in the oven. Take off heat and drain the water off. Set Aside. Melt the 4 T. butter in a saucepan, add the onion, thyme, and parsley and cook until onion is translucent. Add the garlic and cook for 1 minute more. Add the flour and whisk constantly until golden.(about 1 minute this helps cook out the flour taste) Slowly whisk in the chicken broth and the cream/milk. Bring to a simmer whisking constantly until thickened.(if using milk this will take a little bit longer than if using cream) Take off heat and whisk in cheeses, mustard, salt and pepper until smooth and creamy. Toss the potatoes with half of the cheese sauce and place in a greased 9x13 inch pan. Sprinkle with the ham. Lay the raw chicken over the top of the ham. Dump all the rest of the cheese sauce over the chicken evenly. Sprinkle with the bread crumbs and Bake in the oven for 35-40 minutes until golden brown and bubbly and the chicken is cooked. Cool for ten minutes then serve.

We had ours with a green salad and homemade rolls. So yummy!!!!


Tami said...

Do you think that this would bake up ok without the bread topping? I know that my family would love this but they hate bread crumbs on top of any casserole that I make.

Katie said...

Tried this last night! Loved it! Definitely going in the rotation of things to make! Thank you!